Chia Seed and Almond Meal Bread

  • 1 cup almond meal
  • 2 tablespoons chia seeds (soaked in 30 mls of water, or you can simply put them into the dry mix and add water to the overall recipe if you don’t have the time to soak the seeds)
  • 30ml water (this is used to soak the chia seeds (do this whilst preparing the dry mix))
  • 3/4 cups arrowroot or tapioca (remember to sift this to remove any lumps)
  • 1 teaspoon bi-carb (baking soda, sifted with the starch to remove any lumps)
  • 2 tablespoons apple cider vinegar (or use lemon juice if you cannot have vinegar)
  • 3 eggs (usually no larger than 60 gram eggs)
  • pinch salt
  1. Preheat oven to 175C
  2. Soak chia seeds in water whilst preparing the dry mix in a bowl. Stir to make sure the seeds are in the water
  3. Sift arrowroot and bi-carb (baking soda) into bowl
  4. Add almond meal and salt and mix well
  5. Use a whisk to combine the dry ingredients to help break up lumps and distribute ingredients evenly
  6. Add eggs, soaked chia seeds and apple cider vinegar
  7. Combine everything well until there are no lumps (about 1 minute of whisking). Don’t be tempted to add any liquid – this mix is meant to be thick
  8. Pour mix into a baking tin lined with non-stick baking paper or a silicon bread mold lightly oiled with olive oil.  REMEMBER: this is a small loaf – a single mix – it won’t rise and rise like traditional bread so you need to use a small baking mold to “force” the rise – a small stainless steel pudding bowl (mixing bowl) lined with baking paper works a real treat. BIG LOAF: you will need to double the mix and bake in a loaf tin or 20 cm or smaller cake tin (lined with non stick baking paper)
  9. Bake for 25 minutes until the bread is firm (single loaf) to the touch and bounces back when lightly pressed. The top will be golden in colour and firm to the touch.
  10. Remove bread from the oven and turn out onto a cooking rack.
  11. Adjust cooking time to 45-50 minutes if cooking a double mix (larger loaf)

This recipe has been kindly shared by Tania Hubbard from:

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